Monthly Archives: April 2017

Hello everyone! Long time no talk/post. I recently got an immersion cooker/sous vide from Jenn. Thank you! I gotta say that it is pretty sweet. I mean it takes some amount of time to prep and wait, but I have not had a bad meal yet. In my ever lasting, but ultimately failed, quest to eat healthier, here is a recipe for a sous vide salmon I made with roasted carrots and sautéed kale (never thought I’d say that).

Ingredients:

Salmon filets

Salt and pepper

Dried thyme, parsley

2 tbsp Olive oil

Vegetable oil

Directions:

Salt and pepper the salmon filets

Season lightly with thyme and parsley to taste

Place salmon filets in ziploc bag or vacuum seal

Add olive oil to the bags and gently squeeze around so that the filet is fairly coated with the oil

Seal bag and place in water bath at 110° F for 30-45 minutes

Take the filets out of the bag and sear in pan with vegetable oil over med-high heat, skin side down until crisp (1-2 min)